I like making a tomato sauce from scratch when we have pasta and I've found a fairly quick, easy and delicious recipe that I always go back to. It's from the Joy of Cooking (one of my all time favourite cookbooks). Any recipe I've ever tried has been delicious. That makes it a winner in my kitchen!
Heat in a large skillet over medium heat:
2 tbsp. Olive Oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib with leaves, finely chopped
2 tbsp. finely chopped parsley
Cover, reduce heat to low and cook, stirring occasionally, until the vegetables are very soft, 15 to 20 minutes.
Add and cook, stirring for about 30 seconds:
2 small garlic cloves, minced
1 tbsp. chopped basil, rosemary, sage or thyme
1 28 oz. can diced tomatoes with their juice (or 1 3/4 pounds of fresh tomatoes peeled, seeded and coarsely chopped)
2 tsp. tomato paste
Salt to taste
Black Pepper to taste
Simmer uncovered until the sauce is thickened, 15 to 20 minutes. Pass through a food mill if desired.
Source: Joy of Cooking (Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker)